download (2)

Southwest Black Bean and Kale Quinoa

3 cups plus 2 tablespoons vegetable broth

1 yellow onion, diced

2-3 garlic cloves, minced

1 ½ cup quinoa, rinsed

1 cup fresh or frozen corn

1 ½ cup (one 14 oz. can) black beans, rinsed

2 chipotle chilies in adobo sauce, minced

2 cups kale, washed, stems removed and diced

Salt and Pepper to taste

2 scallions (green parts only, chopped)

½ cup cilantro, chopped (optional)

Heat the 2 tablespoons of broth in a medium-sized sauce pan over medium-high heat and add the onion.  Once softened, add the garlic and quinoa.  Once the quinoa is lightly toasted, add the remaining broth, corn, beans, chilies and kale.  Season with salt and pepper to taste and cover sauce pan.  Bring quinoa to a boil and then down to a simmer and cover.  Stir every few minutes until both has evaporated (about 12-15 minutes).  Take quinoa off the heat; add scallions and cilantro and fluff with a fork.  Serve immediately or refrigerate and serve chilled.  

Makes 6 (½ cup) servings.

Per serving: 267 Calories, 0 mg Cholesterol, 4 g Fat, <1 g Saturated Fat, 639 mg Sodium, 49 g Carbohydrate, 8 g Fiber, 11 g Protein.

More from Midwest Gateway RV Dealers Association

Red Cabbage Salsa

6 Roma tomatoes, quartered 1/3 cup red onion, chopped 3 tablespoons chopped cilantro 3/4 head or 1.5 cups chopped red cabbage 1 clove garlic 1

Read More »

Avocado Egg Salad

Mashed avocado stands in for mayo in this recipe adapted from the Hass Avocado Board. You can find other avocado-inspired recipes at 6 hard-cooked

Read More »